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dc.creatorVeljović, Katarina
dc.creatorTerzić-Vidojević, Amarela
dc.creatorVukašinović-Sekulić, Maja
dc.creatorStrahinić, I.
dc.creatorBegović, J.
dc.creatorLozo, J.
dc.creatorOstojić, M.
dc.creatorTopisirović, Ljubiša
dc.date.accessioned2021-03-10T10:46:30Z
dc.date.available2021-03-10T10:46:30Z
dc.date.issued2007
dc.identifier.issn1364-5072
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/1140
dc.description.abstractAims: Isolation, characterization and identification of lactic acid bacteria (LAB) from artisanal Zlatar cheese during the ripening process and selection of strains with good technological characteristics. Methods and Results: Characterization of LAB was performed based on morphological, physiological and biochemical assays, as well as, by determining proteolytic activity and plasmid profile. rep-polymerase chain reaction (PCR) analysis and 16S rDNA sequencing were used for the identification of LAB. PCR analysis was performed with specific primers for detection of the gene encoding nisin production. Strains Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcus faecium and Enterococcus faecalis were the main groups present in the Zlatar cheese during ripening. Conclusions: Temporal changes in the species were observed during the Zlatar cheese ripening. Mesophilic lactobacilli are predominant microflora in Zlatar cheese. Significance and the Impact of the Study: In this study we determined that Zlatar cheese up to 30 days old could be used as a source of strains for the preparation of potential starter cultures in the process of industrial cheese production. As the Serbian food market is adjusting to European Union regulations, the standardization of Zlatar cheese production by using starter culture(s) based on autochtonous well-characterized LAB will enable the industrial production of this popular cheese in the future.en
dc.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/143036/RS//
dc.rightsopenAccess
dc.sourceJournal of Applied Microbiology
dc.subjectantimicrobial activityen
dc.subjectlactic acid bacteriaen
dc.subjectrep-PCRen
dc.subjectstarter cultureen
dc.subject16S rDNAen
dc.titlePreliminary characterization of lactic acid bacteria isolated from Zlatar cheeseen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage2152
dc.citation.issue6
dc.citation.other103(6): 2142-2152
dc.citation.rankM22
dc.citation.spage2142
dc.citation.volume103
dc.identifier.doi10.1111/j.1365-2672.2007.03450.x
dc.identifier.fulltexthttp://TechnoRep.tmf.bg.ac.rs/bitstream/id/43/1137.pdf
dc.identifier.pmid18045397
dc.identifier.scopus2-s2.0-36549008208
dc.identifier.wos000251251200012
dc.type.versionpublishedVersion


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Приказ основних података о документу